Directions

1.
Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.

2.
Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.

3.
Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.

Good recipe! I always make a recipe my own so I added about 1/2 t of Cajun seasoning to gluten free flour mixture. I also used an equal amount of frozen red cabbage and red onions, instead of all onions to increase the fiber content. I also pureed 3 mandarin oranges instead of just juice to increase the fiber content. Lastly, I used maple syrup instead of sugar. Adding maple syrup changed the flavor profile from something like sauerkraut to something like coleslaw. It was very good.

Second, I bought the bottled lime juice and the recipe still tasted really great. It saved me $3 and the pork and sauce still tasted citrusy and tangy and a tad sweet! This recipe is also very nice because you end up with a moist pork chop.

Really yummy! I made this recipe today and I would make a couple changes. First, I followed the recipe to a T and when it was 'done' the pork had not yet reached 160 degrees, which is the temperature deemed safe to eat pork. So I would immediately put a lid on it, so the pork can cook longer and you won't loose all of the yummy juices. Cook the pork with a lid on it, 10 minutes longer and then check temperature.